Deep Fried Brussel Sprouts with Chilli Maple Dressing
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Deep Fried Brussel Sprouts with Chilli Maple Dressing
Recipe By Michael Weldon
Ingredients
500g brussels sprouts, halved lengthways
250g kalettes, halved lengthways
2tbs maple syrup
2tbs Squeaky Gate extra virgin olive oil
2tbs red wine vinegar
1 birdseye chilli, chopped
½ red onion, sliced thinly
50g green olives, sliced thinly
¼ bunch of mint leaves picked
¼ bunch parsley, leaves picked
sea salt
oil for frying
large Raco frypan
Method
Heat oil to 180deg c in a wok. Add the brussels sprouts can cook until crispy, 6-8 minutes. Strain and dry on paper towel. Add the kalettes to the oil and fry for 2 minutes until crispy. Strain and dry on paper towel. Season with salt.
Whisk together the maple, extra virgin olive oil, red wine vinegar, chilli and a pinch salt.
In a large bowl add the sprouts, kalettes, red onion, olives, mint and parsley. Drizzle over dressing and toss together.
Serve on a sharing platter.
